Getting the most buzzing cheese steak in Los Angeles will be easier.
Matta steak-focused Los Angeles restaurant, specializing in herbivorous meals in New Zealand The first light farmwill debut later this year by Matū spin-off products.
Matū’s Cheesesteaks plans to open on East Colorado Boulevard in Pasadena late fall, another location for the new concept is expected to be The House of Commons in Calabasas In winter. Both restaurants will share a space with the upcoming outpost HIHO Cheeseburger.
Matū and Hiho are part of the portfolio of prolific restaurateur Jerry Greenberg, which also includes Nozawa Bar, Sugarfish, Kazunori and Uovo. Both Hiho and Matū use 100% grass-fed wagyu cattle that are sustainably rising by First Light. However, the new Hiho and Cheesesteaks at the Matū location will operate as separate restaurants with different teams and different kitchens.
So far, the only way to eat cheese steak at Matū restaurant is to sit in the bar or order the top lock, stock and bucket tasting menu, which has cheese steak as a “dessert” as a final lesson. This is mainly because Matū serves cheese steak on Matū like running another restaurant, and having everyone order cheese steak overwhelm the kitchen. Therefore, the cheese steak is usually waiting for in the 14-seat bar within the original Beverly Hills Matū.
The Beverly Hills location also allows you to fulfill your take-out order for cheese steaks for lunch, but eating them on site is the best. Guests, including a man who heard bragging, have eaten nearly 100 times since their debut in September 2022, driving to the cheese steak from the city. Some of these guests are driving to Brentwood now MatūKai Open This year.
“We have to limit it to bars,” Matū chef Scott Linder told Observer. “It’s not only about the size of our plan, but also the focus is on what we do in the restaurant: steaks, serials and fries and all the other great things. We love cheese steaks, we love that you can have cheese steaks. But you have to sit in the bar because you’ll be absolute, absolutely.”
Matū is not a restaurant that pre-cooks ingredients and quickly assembles cheese steaks.
“If we do that, we might have as much cheese steak as you want,” Greenberg, who is from South Jersey and grew up eating a lot of cheese steaks, told Observers. “But that’s not how we make them. We pick up the meat, drop it off, chop it up – it’s a very heavy process.”
The mixture of rib eye and bovine lo protein in each sandwich is cooked, Matū keeps putting the bread into a well-mannered oven to make sure every bite is crispy and sprinkle the rolls with sesame seeds.
R&D’s $24 cheesesteak is made with Cooper’s sharp cheese, grilled onions and sometimes very spicy roasted long peppers, which is tough.
“We did 25 rounds of cheese steak tests, and at one point I was probably almost dead,” Linder said. “This kind of R&D process is probably the most painful of any R&D process I’ve ever done. It’s actually dangerous. Each round of test involves about 15 cheese steaks. You’re really trying and savoring the most subtle differences. This difference is a quarter ounce difference. The difference, a few grams of cheese, a 5-second difference, you just need the difference. Go back and forth between different test samples.
The Matū team clearly believes that they created the best cheesesteak, L.A. agrees. But Greenberg and Linde didn’t quite agree with the content on the cheese steak. Greenberg likes to add some tomato sauce when he likes cheese steak. Linder doesn’t.
“When I grew up, a lot of people said you didn’t put ketchup on cheese steak,” Greenberg said. He believed that put ketchup on cheese steak, burgers, absolutely nothing else. “I have people from Philadelphia and South Jersey tell me I’m absolutely wrong. But if I’m absolutely wrong, can you tell me why every cheese steak has ketchup? They all do that.”
Greenberg enjoys the sweetness of the tomato sauce on the cheese steak, and how the tomato sauce cools down if you get the extra spicy, long pepper. He is ready to get more Los Angeles to participate in the debate over whether tomato sauce belongs to cheese steak.
Greenberg makes sense for expansion. He knew that before he opened one, he declared that Matū’s two cheese steaks were out of place. But he got the right real estate and loved the opportunity in front of him.
“We are working to create an energy and an atmosphere to celebrate this beef,” Greenberg said.
He traveled the world in search of the best beef, he was a follower of New Zealand cattle, and he used the co-owner of his first light farm. Greenberg sees a future where there may be a complex that includes cheese steaks from Matū, Matū and Hiho Cheeseburger.
“If we wish to do this, it provides us with a variety of ways to express this big beef,” Greenberg said.
